Method1 Preheat the oven to 180°C, fan 160°C, gas 4. For the purée, heat the oil in a medium pan until smoking. Add the cumin seeds, wait for them to pop, then add the bathua and chilli; season. Stir in the garlic.2 Add 230ml water and simmer, stirring, until half the water has evaporated. Whizz in a food processor until smooth.3 For the masala, heat the oil in a small pan until smoking. Add the fenugreek and fry until browned; discard the seeds.4 Add the onion and cook until golden. Stir in the ginger and garlic pastes, and dry spices. Add the tomato, season with salt and cook for 8-10 mins.5 Add the yoghurt and 3 tsp water; stir vigorously. Cook for 2-3 mins more, then remove from the heat and set aside.6 Put the purée in a baking dish. Spread each egg half with 1 tsp masala, a drizzle of mustard oil and a cheese slice; arrange in the dish. Bake for 8-10 mins, until the cheese has melted. Scatter with coriander.